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1
Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin
Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin
S. O. Lee | S. O. Lee | 2006
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2
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
K. Katayama | K. Katayama | 2006
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3
The New Storage Technology Effect of Far Infrared Ray (FIR) Ceramic Sheet Package on Storage Quality of Pork Loin
The New Storage Technology Effect of Far Infrared Ray (FIR) Ceramic Sheet Package on Storage Quality of Pork Loin
Liang-Chuan Lin | Liang-Chuan Lin | 2003
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4
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
K. B. Chin | K. B. Chin | 2003
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5
Effect of Organic Acids on Microbial Populations and Salmonella typhimurium in Pork Loins
Effect of Organic Acids on Microbial Populations and Salmonella typhimurium in Pork Loins
Seoknam Kang | Seoknam Kang | 2003
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6
ANIMAL PRODUCTION AND APPLIED SCIENCE : Real Effect of pH on CIE L*, a* and b* of Loins during 24 h Chilling of Beef Carcasses
ANIMAL PRODUCTION AND APPLIED SCIENCE : Real Effect of pH on CIE L*, a* and b* of Loins during 24 h Chilling of Beef Carcasses
J. S Min | AAAP | 2002
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